Recipe: Strawberry Rhubarb Yogurt Pops
Strawberry RhubarB Yogurt Pops
Perfect for dessert… Or even breakfast…
My first jolt of summer recipe inspiration came during a cottage visit at Big Rideau Lake thanks to my best friend's mom, Cindy. She is an incredible chef with a website called Salt & Serenity and during a girls’ weekend up there, I witnessed Cindy pull out a sheet pan and start roasting rhubarb and strawberries AFTER DINNER. I don't know about you, but after dinner, I am usually spent and not looking to dirty more dishes, so this had to be good! The dish she was making was essentially a free form strawberry rhubarb pie filling. She said that she loved it in the morning on top of her yogurt with a little granola and let me say, light bulbs went off! What a nice and simple recipe, with a major payoff. I knew that I wanted to create a recipe with siggi's yogurt, coming up soon.... So, I got thinking, how can I start with strawberry rhubarb and really kick this up to be the most summer lovin' recipe around? How about combining everything I loved into one perfect, yogurt-forward ice pop! Surely the natural berry sweetness would play perfectly with the not-too-sweet vanilla siggi's, complete with the cutest little flecks of vanilla bean.
I was introduced siggi’s at the media event many months ago when it launched in Canada and I have been buying it ever since. I typically don’t love flavoured yogurts, but it’s so different when the flavour tastes natural. Plus, I love the fact that it’s made from Canadian milk and the thick Icelandic skyr texture makes the perfect base for an ice pop! Not only are these a wonderful treat around dessert time, but they’re great for breakfast too! siggi's is high in protein for a burst of energy in the morning with simple ingredients and not a lot of sugar, making it the perfect treat to have every day!
2 cups Rhubarb, cut in 1-inch pieces, fresh or frozen
2 cups of Strawberries, halved, fresh or frozen
1/3 cups of Sugar
1 pinch of Salt
1 teaspoon of tequila or sherry or balsamic vinegar
1 tub of siggi's Vanilla yogurt
Reserve three to five of your fresh strawberries and thinly slice. Set aside.
Preheat oven to 350°F.
Mix strawberries and rhubarb (or really, any of your favourite local berries!) with sugar & salt and then roast in the oven together.
Roast berries for 30-40 minutes, then remove from oven and add in lemon juice and tequila (or sherry or balsamic vinegar). Set aside and allow to cool down.
Take your slices of fresh strawberry and press them to the sides of your popsicle molds, in preparation to fill them with yogurt and berries.
Spoon berry mixture into the tip of your popsicle molds, then add one heaping table spoon of siggi's, then add one more layer of berry mix and then fill up to the top with siggi's! But, pro tip: no matter what order you put these ingredients in, these pops look so pretty! Start with whatever spoonful you want but alternate twice for the maximum marbled/ombre effect.
Freeze overnight, wake up and enjoy!
Bonus, you should have some extra berry mixture to save for later and use as the perfect topping for your morning yogurt parfait!
In partnership with siggi's Canada